Cheat’s One-Pot Lasagne

Rehydrate shiitake mushrooms in a bowl with 1½ cups boiling water and crumble in the stock cubes. Allow to sit for 5 minutes. Once the mushrooms have been rehydrated, remove and discard the stems. Finely dice the mushrooms, reserving the flavoured soaking liquid for later.

Place the sliced pancetta into a heavy-based large saucepan on medium heat. Cook for 2 minutes until the fat has rendered and the pancetta is beginning to crisp up. Add in the onion, and continue cooking, stirring occasionally, until the onions become translucent. Add the garlic and cook for 30 seconds or until fragrant.

Next, add the beef mince to the pan and break it up with your spatula, spreading it out. Once the beef is almost cooked, add the oregano, bay leaves, star anise, tomato paste and gochujang. Mix to coat everything together. Reduce heat to low and add in the tomato passata, canned tomatoes, mushroom-soaking liquid, chopped rehydrated mushrooms, soy sauce and red wine (if using). Simmer the ragu for 15–20 minutes or until the mix has reduced by one-third.

Next, stir through the parmesan. Break the lasagne sheets into thirds and place them directly into the simmering sauce (you want to ensure the sauce is covering the lasagne sheets). Place a lid on top of the pan and let everything do its thing and simmer away for around 7–8 minutes, or until the lasagne sheets have absorbed the liquid and become tender.

Remove the lid and scatter slices of buffalo mozzarella on top. Place the lid back on to simmer for 1 minute or until the cheese becomes all melty.

To serve, scoop balls of ricotta on top. Tear over fresh basil leaves and drizzle with olive oil.